Food Policy
This policy was reviewed:
November, 2014.
This policy will be reviewed:
January, 2016
Statutory policy?:
No
Source:
National Exemplar
Ravenshead Primary C of E Food Policy
Our School Vision
Together, the best that we can be.
Our School Mission
Reflecting Christian Values expressed in all aspects of the school’s life displaying acceptance
and mutual respect.
Caring and Nurturing with children and adults having high expectations, celebrating success
and making their contribution to a safe, fun, positive and stimulating environment.
Exceptional Children who are encouraged to make exceptional progress in academic,
creative, moral, social and spiritual development and to become lifelong learners.
Partnerships with strong relationships between children, families, staff, governors, the church
and the community as a whole.
Introduction
Ravenshead CE Primary School is dedicated to providing an environment that promotes healthy
eating and enables pupils to make informed choices about the food they eat. This will be
achieved by a whole school approach to food and nutrition documented in this school food
policy.
The nutritional principles of this policy are based on the findings of the National Diet and
Nutrition Survey of 4 to 18 years olds; the 1991 Dietary Reference Values for Food Energy and
Nutrients for the UK (Appendix 1), the Low Income Diet and Nutrition Survey (Appendix 1) and
the Balance of Good Health (now known as the Eatwell plate) (Appendix 2)
The School Food Trust have introduced food and nutritional standards which are compulsory
for schools, and cover all food in schools. A timetable for the legislation is as follows.
Timetable for implementation of nutritional standards
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September 2006: Introduction of new 'interim' food-based standards for school lunches,
and expectation that schools will begin to move towards standards for food provided at
other times
September 2007: Introduction of food-based standards for all other school food and
drink
September 2008: Date by which all primary schools must comply with 'final' food-based
and nutrient-based standards for lunch
September 2009: Date by which all secondary and special schools must comply with
'final' food-based and nutrient-based standards for lunch
We know from research that children and young people need a great deal of help and guidance
to eat healthily at school, not just in their learning but also by exposing them to good food
environments.
In January 2009 the Government launched a new obesity programme called Change4Life which
complements our healthy lifestyles work.
Teaching staff, non-teaching staff, caterers and school nurses have a key role in influencing
pupils’ knowledge, skills and attitudes about food, so we support a whole school approach
where pupils receive consistent messages about healthy eating across the formal curriculum,
food provisions, school practices and staff acting as role models.
The policy was formulated through consultation with governors, staff, pupils and parents.
Food Policy Co-ordinator
This school food policy and healthy eating strategy is co-ordinated by Mrs H Thomas.
Food Policy Aims
The main aims of our school food policy are:
1.
To enable children and young people to make healthy food
choices through the provision of information and
development of appropriate skills and attitudes.
To provide healthy food choices throughout the school day.
2.
These aims will be addressed through the following areas:
1. Equal Opportunities
In food and nutrition education, as in all other areas of the curriculum we recognise the value of
the individual and strive to provide equal access of opportunity for all.
2. Curriculum
Food and nutrition is taught at an appropriate level throughout each key stage through Science
and DT based topics.
This is addressed through:
2.1
Teaching Methods
Effective teaching requires our pupils to develop their understanding of healthy eating issues
and appropriate skills and attitudes to assist them in making informed decisions. Teaching
methods adopted offer a rich variety of opportunities for participatory learning and include
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Growing own vegetables (via the Gardening Club)
Links with science curriculum – designing Healthy menus and lunch boxes.
Links with DT – making sandwiches
Discussions in cooking sessions
Baking sessions
Themed cookery
Instructions in English, e.g. How to make a sandwich
1
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2.2
Eco Team grow food
After-school Cookery Club
Visitors Supporting Work on Healthy Eating
This school values the contribution made by visitors who support our work on Healthy Eating
which at times includes:
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The school nurse
School cook
Healthy Eating Club - run in conjunction with Joseph Whitaker
We believe it is the responsibility of the school to ensure that the contributions made by visitors
to our work on Healthy Eating reflect our own philosophy and approach to the subject. The
status of visitors to the school is always checked ensuring that the content of the visitor's
session is suitable for the ages of the pupils. The school's code of practice for visiting speakers
is adopted.
2.3
Resources
Resources to aid delivery of food related lesson will be sourced as appropriate. Reference
should be made to the Healthy Schools website and the Food Trust Organisation.
2.4
Assessment of Learning
Primary
The healthy eating aspects of the National Curriculum are informally assessed by teachers but
impact will be measured through pupil questionnaires.
3. Food and Drink Provision Throughout the School Day
Where possible all food provided by the school is procured from locally produced sources.
However, if this is not possible consideration is given to Fairtrade products.
3.1
Breakfast
Breakfast is an important meal that should provide 25% of a pupil’s energy requirements and
contribute significantly to their vitamin and mineral intake. Pupils are encouraged to eat
breakfast before they come to school and this is promoted through the curriculum work.
3.2
School Meals
From 2006 new food-based standards apply to school lunches. These ensure certain types of
more nourishing foods are served more frequently and also define foods which are no longer
allowed or are restricted. For further details see Appendix 3.
Food prepared by the school catering team meets the new food-based standards and nutritional
standards for school lunches. Suggestions for menu changes or meal improvements are made
by School council or Food for Life Group (SNAG).
3.3
School Fruit and Vegetable Scheme (if applicable)
The school is participating in the School Fruit and Vegetable Scheme, and provides all children
aged between 4 and 6 with a free piece of fruit or vegetable each school day. Key Stage 2
children are encouraged to bring a piece of food for playtimes..
3.4 Rewards and Celebrations
2
As part of a Healthy Life style a balanced diet is encouraged. This may include occasional
rewards such as sweets and fruit.
3.5 School Visits
All food and drink provided to pupils for off-site visits during a school day (up to 6pm) meet the
Government standards for lunch and non-lunch foods.
On residential visits we endeavour to ensure that all food provided meets the food and
nutritional standards.
3.8 Cookery Skills
The school offers pupils the opportunity to participate in cooking sessions. We use a range of
healthy recipes, low in fat, sugar and salt. Opportunities are given for tasting foods together.
These sessions include
 Cooking activities in theme work
 Cooking as a reward
 Food for Life Activities
 Cooking activities in the Raven’s Nest to support social skills
 After-school Cookery Club
 Cooking lessons as part of DT sessions
3.9 Drinking Water
The national nutritional standards and standards for healthy school lunches states that drinking
water should be available to all pupils, every day, and free of charge.
The school agrees with this and encourages children to bring in water bottles from home.
Children in KS1 are reminded to drink water.
4. Food and Drink Brought into School
4.1 Snacks/ Morning Break
The school understands that snacks can be an important part of the diet of children and young
people and can contribute positively towards a balanced diet. Children can be hungry midmorning. (Appendix 4)
The school’s snack policy is to encourage healthy choices at break time (as suggested under
fruit section).
4.3 Packed Lunches Brought to School by Pupils
The school encourages parents and carers to provide their children with healthy packed lunches
This is achieved by using the principles of the Eatwell Plate.
A leaflet for parents, giving guidance on providing a healthy packed lunch, is available from the
school.
Parents and pupils are encouraged to avoid too many processed and sweet foods when making
up lunch boxes. They are encouraged to re-use containers and re-fill drinks bottles. The school
provides water at lunchtime for all pupils. Hot liquids are not permitted.
5. Growing Food
3
The school believes that giving pupils the opportunity to grow food and learn about how food is
produced is an important part of a whole school approach to food and nutrition.
The school provides the following opportunities for pupils to get involved in growing food:
 The Gardening Club grows vegetables
 Development of curriculum garden beds e.g. Dig For Life
 Opportunities within Food for Life
6. Sustainability
The school considers that it is important to teach our pupils about the environment and the
effect we have on it. In line with this we encourage all children/young people to choose food
items that have less packaging, to re-use containers, bags, wash and refill bottles, and recycle
glass, cans, bottles and paper at their nearest recycling centre.
Our food waste is recycled in compost bins.
7. Special Dietary Requirements
The school provides food in accordance with pupils’ medical needs, religious beliefs and cultural
practices. School caterers offer a vegetarian option at lunch every day. When necessary the
school also provides a vegan options.
Individual care plans are created for those pupils with food allergies. These document
symptoms and adverse reactions, actions to be taken in an emergency, and emergency contact
details. School caterers are made aware of any food allergies/food intolerance and requests for
special diets are submitted according to an agreed process. This includes the need for a
doctor’s supporting letter as requested by Catering Services.
8. Food Safety
Appropriate food safety precautions are taken when food is prepared or stored. These vary
depending on the food on offer and include: ensuring that adequate storage and washing
facilities are available; that refrigerators are used when necessary; that food handlers undergo
appropriate food safety training; and that suitable equipment and protective clothing are
available. Any food safety hazards are identified and controlled. We consult our local
Environmental Health Department about legal requirements where necessary. Catering
Services complete their own risk assessments in respect to the preparation and service of
school dinners. The school is responsible for procedures in respect to packed lunches. The
school is responsible for the supervision of children during the lunchtime period. The school
does not consider that children’s lunchboxes should contain hot food. This decision is in line
with Catering Services recommendations that food should not be kept hot for longer than two
hours. The school also considers that hot liquids in packed lunches pose a risk of scalds and
burns to other children. See Appendix 7 Risk Assessment
9. The Food and Eating Environment
Lunchtime provides an opportunity for children to talk to their friends in an informal setting.
The school aims to provide an attractive, calm and safe dining area for pupils. We encourage
children to develop their social skills and table manners.
10. Staff Training
It is important that teaching staff and non-teaching staff are familiar with healthy eating
guidelines, including the principles of the Eatwell plate. To facilitate this, all staff are given the
4
opportunity to participate in healthy eating training. All staff employed by Catering Services
have a Food Safety and Hygiene Certificate.
11. Monitoring and Evaluation
This policy was adopted in January, 2012.
This policy was reviewed in November, 2014.
This policy will be reviewed again in January, 2016.
Appendix 1
Nutritional Guidelines
National Diet and Nutrition Survey of 4 to 18 Year Olds
Young people require a varied and balanced diet to maintain health and promote proper growth
and development. A good diet in childhood can also help prevent ill health in later life. The
National Diet and Nutrition Survey of 4 to 18 years olds found that although the majority of
young people in the UK are getting all the nutrients they require, they are not eating a balanced
diet. White bread, savoury snacks (including crisps), chips, biscuits, potatoes (boiled, mashed,
jacket) and chocolate were the most popular foods consumed. Soft drinks were consumed by
98% of participants. On average, sugar provided 16% of food energy, which exceeded the
recommended average intake of 11%.
On average, children in the survey ate less than half the recommended amount of fruit and
vegetables. Only 47% of boys and 59% of girls ate raw and salad vegetables (excluding
tomatoes) and only 40% of boys and girls ate cooked leafy green vegetables. Citrus fruit
consumption was particularly low, with 76% of boys and 72% of girls not eating any citrus fruits.
Also the intake of saturated fats from pastries and cakes was higher than the recommended
average intake.
These findings suggest that young people could benefit from consuming less food and drinks
high in sugar and fat, and more fruit and vegetables and bread, other cereals and potatoes.
National Diet and Nutrition Survey: Young People Aged 4 - 18 years. MAFF/ Department
of Health (2000) London The Stationary Office
Low Income Diet and Nutrition Survey
This survey provides strong, nationally representative evidence on the eating habits,
nourishment and nutrition-related health of people on low income. Generally, those on low
income were less likely to eat wholemeal bread and vegetables. They tended to drink more soft
drinks (not diet) and more processed meats, whole milk and sugar. Children were more likely to
eat sausages, coated chicken or turkey, burgers and kebabs.
National Survey on Low Income Diet and Nutrition/ Commissioned by the Food
Standards Agency 2007. www.food.gov.uk/science/dietarysurveys/lidnsbranch
5
Dietary Reference Values for Food Energy and Nutrients for the UK
These values described in the 1991 report of the Panel on Dietary Reference Values of the
Committee on Medical Aspects of Food Policy, are estimates of how much of individual
nutrients people require including children.
The healthy eating principles which this policy uses, help to ensure that pupils are eating a diet
that provides the recommended amount of the different nutrients required for health.
Dietary Reference Values for food energy and nutrients for the United Kingdom. Report
of the Panel on Dietary Reference Values of the Committee on Medical Aspects of Food.
Department of Health (1991) London, HMSO.
Appendix 2
Eatwell – a guide to healthy eating
6
Reproduced with the permission of the Controller of HMSO and Queen’s Printer of Scotland
Appendix 3
at a glance
The 2006 Food-based Standards for School Meals -
These healthier products should be on your menus
More Fruit and
Vegetables
Not less than two servings per day per child; at least one
should be vegetables or salad and at least one should be
fruit.
More Oily Fish
Oily fish such as mackerel or salmon should be served at
least once every three weeks.
Bread
Bread should be available at lunch every day.
Drinking Water
Free, fresh drinking water should be available at all times.
Healthier Drinks
The only drinks served should be water, pure fruit juices,
milk yoghurt and milk drinks with less than 5% added sugar,
smoothies, low calorie hot chocolate, coffee and tea. (NB
Artificial sweeteners could be used only in yoghurt or milk)
This means sweetened fizzy drinks which have little
nutritional value are no longer allowed.
These foods are now restricted or no longer allowed
No
confectionary
Confectionary such as chocolate bars, chocolate-coated
biscuits and sweets should not be available for lunch.
No savoury
snacks
Savoury snacks such as crisps should not be available for
lunch. Only nuts and seeds with no added salt, sugar or fat
are allowed.
NO salt
condiments –
restricted
Salt should not be available at lunch. Condiments, such as
ketchup and mayonnaise should only be available in
sachets.
Deep-Fried
Foods
Restricted
Meals should not contain more than two deep-fried foods,
such as chips and batter-coated products, in a single week.
Manufactured
Meat Products –
Restricted
These products, such as chicken nuggets, burgers and
sausage rolls, may only be served on a very restricted basis,
and only providing they meet standards for minimum meat
content and do not contain prohibited offal. See Government
guidelines on non-meal foods details.
This table summarises the NEW requirements.
See the full package of standards at: www.teachernet.gov.uk/wholeschool/healthyliving
7
Appendix 4
WHAT CAN I SERVE?
1 The 2007 Standards for Food other than Lunch
Examples of food and drinks
meeting the new standards
Examples of food and drinks
restricted across the school day
Examples of food and drinks
not meeting the new standards
Fruit and vegetable items
Fruit and vegetable items
 No restrictions on the amount or type of
fruit and vegetables served
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Cold items
Cold items
 Meat products: corned beef, sausages,
sausage rolls, Scotch eggs
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1.1 Fruit and vegetable
items
 Whole/pieces of fresh fruit e.g. banana,
apple, pear, Satsuma, grapes
 Fruit pots of sliced/chopped fresh fruit
e.g. melon, berries, apple
 Canned fruit in natural juices e.g.
peaches, pears, pineapple, mandarins
 Dried fruit without added fat, sugar or salt
e.g. apricots, sultanas, raisins, dates
 Salad pots
 Crudités, vegetable snacks with dips
 Vegetable accompaniments: tomatoes
(tinned or fresh), raw vegetables such as
carrots, peppers, cucumbers and celery
Dried fruit or dried vegetables with
added fat, sugar or salt
1.2 Cold items
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Breakfast cereals with milk or yoghurt
Yoghurt or fromage frais (plain or fruit)
English muffins
Plain currant/raisin bread
Sandwiches
Bagels with fillings
Baguettes with fillings
Filled pitta bread or rolls
Wraps e.g. Mexican bean
Pasta salads
Fillings/toppings: cheese, hard boiled
egg, peanut butter, houmous, tahini,
sliced meat, bacon, meat or fish paste,
tinned fish
 Combinations of nuts and seeds without
added fat, salt or sugar
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Examples of food and drinks
meeting the new standards
Examples of food and drinks
restricted across the school day
8
Cereals coated with chocolate
Any type of confectionery e.g.
chocolate products, sweets and sugar
free chewing gum
Cereal bars
Processed fruit bars
Crisps and crisp-like products e.g.
tortilla chips, potato sticks, puffs,
crackers, corn chips, prawn crackers,
potato wafers
Japanese rice crackers
Pretzels
Bombay mix
Nuts with added salt and/or sugar
Cakes: slices of cakes, individual
cakes (sponge cakes, Swiss roll, fruit
cakes, banana cake, apple cake,
carrot cake, gateaux, sponge fingers,
Madeira cake)
Buns: American (sweet) muffins,
Chelsea buns
Pastries: croissants, Danish pastries,
Eccles cakes, Greek pastries,
Bakewell tarts, jam tarts, mince pies,
custard tart
Biscuits include all types. Sweet
biscuits: digestive, rich tea, ginger
nuts, flapjacks, shortbread, wafer.
Savoury biscuits: cream crackers,
breadsticks, oatcakes, matzos
Examples of food and drinks
not meeting the new standards
Hot items
Hot items
 Meat products: burger, hamburgers,
corned beef, sausages, chipolatas,
luncheon meat, hot dogs, frankfurters,
(salami), meat pies, Cornish pasties,
sausage rolls, pork pie, samosa,
kebabs, meatballs, chicken or turkey
nuggets, Scotch eggs, satay
 Starchy food cooked in oil or fat: fried
rice, sauté potatoes, fried bread,
chapatti, garlic bread
 Deep fried products: potato wedges,
potato skins, chips, plantain chips,
spring rolls, vegetable products
(pancake roll, samosa, fingers,
tempura, pakora/bhajia), fish products
(pancake roll, samosa, fingers,
tempura, pakora/bhajia)
 Toast with chocolate spread
 Fruit pies surrounded by pastry e.g.
Drinks
Drinks
1.3 Hot items
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Porridge
Toast, bread rolls with spread, jam,
marmalade, peanut butter
Toasted bagels, crumpets
Toasted sandwiches
Bacon sandwiches
Warm pitta bread with filling
Paninis
Tortillas, fajita, burrito, quesadillas,
enchiladas
Toast with baked beans, cheese, eggs
(boiled, scrambled or poached)
Omelette
Pizza slice with toppings e.g. vegetables,
cheese
Slice of quiche
Jacket potato with toppings e.g. cheese,
coleslaw, baked beans, tuna
Bowls of noodles with vegetables and/or
meat
Vegetable pasties
Fishcakes
Soup
individual apple pies
1.4 Drinks
 Plain water (still or sparkling)
 Skimmed or semi-skimmed milk*
 Fruit juice or vegetable juice
 Plain yoghurt drinks
 Plain soya, rice or oat drinks enriched
with calcium
 Combination drinks: water (still or
sparkling) combined with fruit or
vegetable juice. Examples: fruit and/or
vegetable smoothies, pureed fresh fruit
and vegetables
 Milk (skimmed or semi-skimmed) and/or
plain yoghurt combined with fruit or
vegetable juice. Examples: dairy based
smoothies, pureed fruit with plain yoghurt
 Plain soya, rice or oat drinks enriched
with calcium combined with fruit or
vegetable juice
 Tea or coffee
 Low calorie hot chocolate (containing no
more than 20 calories per 100ml)
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Flavoured water
 Squash/cordial
 Soft drinks including fizzy drinks
containing less than 50% fruit or
vegetable juice
 Hot chocolate containing more than
20 calories per 100ml
 Flavoured milk unless it contains fruit
juice or cocoa
Whole milk may be provided to pupils until the end of the school year in which they reach five years of age.
Timetable for implementation of nutritional standards

September 2006: Introduction of new 'interim' food-based standards for
school lunches, and expectation that schools will begin to move towards
standards for food provided at other times
9



September 2007: Introduction of food-based standards for all other school
food and drink
September 2008: Date by which all primary schools must comply with 'final'
food-based and nutrient-based standards for lunch
September 2009: Date by which all secondary and special schools must
comply with 'final' food-based and nutrient-based standards for lunch
Further information, news updates and resources may be found on the
School Food Trust Website http://www.schoolfoodtrust.org.uk/index.asp
Appendix 5
Food Competencies
The Food Standards Agency has published a framework of core skills and knowledge for
children and young people, which sets out the essential building blocks in relation to healthy
eating, cooking and food safety.
The food competences framework, as it is known, is intended to help schools and communitybased organisations provide children and young people with the foundation to make healthy
food choices now and into adulthood.
Within the themes of diet and health, consumer awareness, cooking (food preparation and
handling), and food safety, the framework applies to young people aged between 5 and 16+,
and also encompasses wider food issues that reflect the views of both the FSA and those who
responded to the consultation.
The food competences support wider Government work aimed at improving the health of young
people and will contribute towards helping schools develop a 'whole school approach’ to diet
and health. Because they are progressive and cumulative from one age stage to the next, the
framework will help children to develop a consistent set of food skills and knowledge.
Importantly, the competences apply to all learning experiences, both within and outside the
school setting, and can be met at home or through other activities.
The food competences framework will be promoted through a UK-wide network of existing
practitioners, already working through schemes such as the FSA What’s Cooking Programme,
the Cooking Bus, Healthy Schools Programmes and other cooking club programmes. The FSA
will also be encouraging other relevant organisations to adopt the framework.
10
Safety Manual
Section No.
Nottinghamshire County Council
Draft Risk Assessment for Supervision of packed lunch children
and Hot Liquids in lunch boxes
Operations/Work Activities covered by this assessment:
2
Site Address/Location:
Lunch time
Ravenshead CE Primary School
Department/Service/Team:
Note: A person specific assessment must be carried out for young persons, pregnant women and nursing mothers
who
when
complete
(Name)
(Date)
(Date)
HT and
governors
Ongoing
Spillages of food including
hot liquids which could
result in burns/scalds
Pupils/staff
Relevant ratio of Midday
supervision available to clean up
spillages
M M M Hot liquids not to be part of lunch box in order to
prevent any possible scalds or burns. This will form
part of the school’s food policy.
Staff should be aware of
children with food allergies
Pupils
Senior midday staff and kitchen
staff have a list with children with
allergies
M M M Epipen training would be given if necessary
HT
Choking on food
Pupils
Middays to be First Aid trained
L
HT
Pupils/staff
Lunch boxes stored on trolleys
which are accessible by all pupils
and staff
M M M As part of the food policy it will be stated that hot
liquids should not be included in children’s lunchboxes
HT and
governors
Ongoing
M M M As above. The dining hall is busy and children as
young as 7 are present. Guidance suggests that soup
should only be considered an option for older children.
As above
As
above
Storage of a hot liquid
during the school day could
result in burns
Decanting of hot liquid
could result in burns to the
specific child or other
children
Pupils
H
L
All other staff first aid trained
Consider if any additional hazards are created and control measures are required if this activity is undertaken in non-routine or emergency conditions
Assessors Signature: Helen Thomas
Date: November 2011
Reviewed by: Sophie Orton
Review Date: 28.1.14
Authorised By: Helen Thomas
Date: 25.11.14
Reviewed 25.11.14
RA Supervision of packed lunch children and Hot
Liquids in lunch boxes
Ravenshead CE Primary School
Review Date (Step 5) :
October 2011
Risk
Rating
Risk Rating
Actions Step 4 (Clause 3.4)
Severity
Further action Step 3
Consider hierarchy of controls i.e. elimination,
substitution, engineering controls,
signage/warning and/or administrative controls,
(PPE as a last resort)
Likelihood
Risk
Rating
Risk Rating
Existing Control Measures:
Step 3
(Clause 3.3)
Severity
Who might be
harmed and how
Step 2
(Clause 3.2)
Likelihood
Hazards
Considered
Step 1 (Clause 3.1)
RA Supervision of packed lunch children and Hot
Liquids in lunch boxes
Ravenshead CE Primary School
October 2011
Actions Step 4 (Clause 3.4)
who
when
complete
(Name)
(Date)
(Date)
Risk
Rating
Risk Rating
Further action Step 3
Consider hierarchy of controls i.e. elimination,
substitution, engineering controls,
signage/warning and/or administrative controls,
(PPE as a last resort)
Severity
Risk
Rating
Likelihood
Existing Control Measures:
Step 3
(Clause 3.3)
Risk Rating
Who might be
harmed and how
Step 2
(Clause 3.2)
Severity
Hazards
Considered
Step 1 (Clause 3.1)
Nottinghamshire County Council
Draft Risk Assessment for Supervision of packed lunch children
and Hot Liquids in lunch boxes
Likelihood
Safety Manual
Section No.